The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time user, first time success? 6 week aged › First time user, first time success? 6 week aged
Well, it’s been 6-weeks and here’s what I have to show for it:
Some nice 42-day aged ribeye steaks this time. Purchased the subprimal at Costco – USDA Choice. The steaks came out with a nice mahogany red color and pleasant earthy smell. I prefer ribeyes more than NY strip steaks so I found these tastier than the NY steaks I did 6 weeks ago.
The subprimal didn’t have much fat-cap on top so when carving off the dried jerky portion, I lost more red-meat than I wanted to.
I used the “pantyhose method” this time and got a nice bond throughout the meat, even in the “valleys” on ribbed side. Took the pantyhose off after 5 days.
I vaccum-bagged the steaks I didn’t eat that night (the photo only shows a portion of the steaks produced by the subprimal). My little Foodsaver got one hell of a work out.